Description
Cool off your summer with this show-stopping dessert that stacks layers of creamy goodness and vibrant berries for a treat that’s easier than it looks but guaranteed to impress at any gathering.
Ingredients
Scale
- 2½ cups graham cracker crumbs (about 18 full sheets, finely crushed)
- ½ cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 16 oz (2 packages) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks (or 8 oz whipped topping)
- 2 packages (3 oz each) strawberry jello
- 2 packages (3 oz each) berry blue jello
- 4 cups boiling water (divided)
- 2 cups cold water (divided)
- 2 cups fresh strawberries, sliced
- 2 cups fresh blueberries
- 8 oz whipped topping (or 2 cups heavy cream whipped with ¼ cup powdered sugar)
- Additional fresh berries for garnish
Instructions
- Line a 9×13-inch baking dish with parchment paper. Combine graham cracker crumbs, melted butter, and sugar; press firmly into the bottom of dish. Refrigerate for 30 minutes.
- Beat cream cheese until smooth, add powdered sugar and vanilla. Fold in whipped cream or whipped topping. Spread over chilled crust and refrigerate.
- Dissolve one package of strawberry jello in 1 cup boiling water. Add ½ cup cold water and cool until room temperature but not set. Fold in sliced strawberries, pour over cream cheese layer, and refrigerate until set (1-2 hours).
- Spread half of the remaining whipped topping over the strawberry layer. Chill for 15 minutes.
- Repeat the process with blue jello, adding blueberries instead of strawberries. Pour over the whipped cream divider layer and refrigerate until completely set.
- Top with remaining whipped topping and decorate with fresh berries. Refrigerate for at least 4 hours or overnight before serving.
- Use the parchment paper to lift the dessert out of the pan for easier slicing into squares.